El-Sayed, M., Salem, M., Eisa, I. (2018). EFFECT OF SOLVENT TYPE ON THE EXTRACTED BIOACTIVE COMPOUNDS OF MALLOW (MALVA SYLVESTRIS) LEAVE. Menoufia Journal of Food and Dairy Sciences, 3(3), 63-73. doi: 10.21608/mjfds.2018.175627
M. E. El-Sayed; M.A. Salem; I. M. Eisa. "EFFECT OF SOLVENT TYPE ON THE EXTRACTED BIOACTIVE COMPOUNDS OF MALLOW (MALVA SYLVESTRIS) LEAVE". Menoufia Journal of Food and Dairy Sciences, 3, 3, 2018, 63-73. doi: 10.21608/mjfds.2018.175627
El-Sayed, M., Salem, M., Eisa, I. (2018). 'EFFECT OF SOLVENT TYPE ON THE EXTRACTED BIOACTIVE COMPOUNDS OF MALLOW (MALVA SYLVESTRIS) LEAVE', Menoufia Journal of Food and Dairy Sciences, 3(3), pp. 63-73. doi: 10.21608/mjfds.2018.175627
El-Sayed, M., Salem, M., Eisa, I. EFFECT OF SOLVENT TYPE ON THE EXTRACTED BIOACTIVE COMPOUNDS OF MALLOW (MALVA SYLVESTRIS) LEAVE. Menoufia Journal of Food and Dairy Sciences, 2018; 3(3): 63-73. doi: 10.21608/mjfds.2018.175627
EFFECT OF SOLVENT TYPE ON THE EXTRACTED BIOACTIVE COMPOUNDS OF MALLOW (MALVA SYLVESTRIS) LEAVE
Food Science and Technology Dept, Fac. of Agric., Tanta Univ., Egypt
Abstract
The effect of different extraction solvents (water, 70% ethanol and 95% methanol) on bioactive compounds (polyphenols, flavonoids and saponinand tanins) and antioxidant characteristics of mallow leaves extracts were investigated The total phenolic compounds extracted from green parts of mallow using 70% ethanol, 95% methanol and water were 57.2, 43.2 and 121.6 mg/g, respectively. The total flavonoids content of mallow water extract is significantly (p≤0.05) higher than those of methanolic and ethanolic extracts. Tannins content in mallow extract obtained by 70% ethanol was 15.52mg tannic/g which was significantly higher than the other solvents, meanwhile the lowest amount (4.9 mg tannic/g) was detected in 95% methanolic extract. The same trened was also found for saponin, since the highest value (6.7 mg/g) was in 70%ethanolic extract. Total antioxidant capacity (TAC) of mallow extracts at 500ppm decreased as the percentage of alcohol in the solvent increased. Whereas, the highest TAC (58.7±.1 %) was detected in water extract and decreased gradually by decreasing the percentage of water in the solvent. the water extract at 500ppm had significantly higher (p≤0.05) antioxidant activity compared to the other solvents. Consequently, the water was the best solvent for extraction phenolics and flavonoids from green parts of mallow and these extracts have a strong antioxidant activity